Mousses - Warm or Cold Mousses - Basic Rules

The basic rules for cooking any type of mousse.

Key Features

Suitable for Vegetarians

Ingredients

Your chosen ingredients.

Method

1. Weigh your main ingredient (i.e.) raw chicken, pheasant, salmon – your imagination is the only limitation.
2. For each 1lb/500g of your main ingredient you can use 1 pint/500ml of liquid (in total) – less use less if either your main ingredient has a mild flavour, or if you like a very definate flavour.
3. This liquid can be all cream (as for Spinach Mousse q.v.); or this could be partly replaced with a little White Wine for Salmon Mousse, or perhaps Port or a little Red Wine for Pheasant.
4. For each ¼ pint/100ml of liquid, you will need 1 medium Egg – so for 1 pint of liquid, you'll need 4 medium eggs.
5. It's important to know your oven! Cooking ramekins of mousse at 180ºC/350ºF/Gas 4 on most ovens – works perfectly.

To many eggs will make the mousse too firm, too few and it either won’t set or will be very delicate.